Sheet Pan

Chocolate Chai Meringues (Cookies)

January  3, 2010
4 Ratings
  • Serves several dozen
Author Notes

Created by request for my best friend's mom on her birthday. It took me 2 tries to get the spice blend right but they came out perfect and addictive. Remember to make these on a dry day! —verysmallanna

What You'll Need
  • 1 whole green cardamom pod
  • 1 whole clove
  • 5 whole allspice berries
  • 1 white peppercorn
  • 1 teaspoon looseleaf black tea
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 3 egg whites, room temperature
  • 1 handful cacao nibs
  1. Preheat the oven to 175F (or 200, or as low as it will go).
  2. Smash open the cardamom pod and remove the seeds. Grind the cardamom seeds, clove, allspice, peppercorn and tea in a mortar and pestle or a small coffee grinder until well crushed.
  3. Combine the crushed spice mixture, cinnamon and sugar in a food processor or heavy-duty blender and pulse until everything is powdered. Let the dust settle for a couple of minutes before attempting to remove the lid - your lungs will thank you!
  4. Start whipping the egg whites in a stand mixer or with a handheld mixer until you get a foam, then gradually add the sugar and continue whipping until you have a stiff but not dry meringue.
  5. Transfer the meringue to a piping bag fitted with a large round or star tip (whichever you like best) and pipe little meringue kisses onto a lined sheet pan.
  6. Sprinkle the meringues with cacao nibs, then allow them to sit for 5-10 minutes to develop a slight skin.
  7. Bake for 1 hour, until the meringues are dry on top and somewhat hollow-feeling. Turn off the oven and let them sit for an hour or two as it cools. If you think they may overbake, prop the oven open slightly.
  8. Once set and cool, you can just pop the meringues off the sheet and keep in an airtight container. Even if it's a little humid, the cacao nibs will help keep them from sticking together.

See what other Food52ers are saying.

  • NakedBeet
  • melissav
  • drbabs

3 Reviews

NakedBeet January 7, 2010
Tea, cardamom and cocoa nibs? Wow. Saving this now.
melissav January 3, 2010
These sound delicious. I love meringues but have never made them for fear that it is too humid here in Florida. We're having a cold spell now (relatively speaking) so I'll have to give these a try.
drbabs January 3, 2010
I make meringue cookies with chocolate chips and pecans that everyone begs for, and I love your idea of making them with chai spices. I can't wait to try this--thanks for posting!